Using frozen vegetables and ingredients that you already have in your pantry and refrigerator, this dinner is ready to eat after a quick 10 minutes. This recipe is also extremely versatile-add chicken or shrimp, serve it over rice, use different vegetables or fresh vegetables that are in season, add...

The pressure cooker is my go-to method for making delicious, homemade vegetable stock. If you want to use a crockpot, cook on low for 8 hours. For a stove top stock, bring to a light boil, reduce to medium-low heat and simmer for an hour or longer.

Blended salad is just a funny name for a raw veggie soup- similar to a green smoothies (or green monsters, as so many like to say). Whatever the name, blended greens are terrific: full of vitamins, fiber, and an easy, palatable way to get raw greens.

Earthy black beans and corn are combined with other tasty vegetables like peppers, zucchini, and tomatoes to create a chili base. Pineapple adds a fresh variation to an old classic. The pineapple's fresh, almost-citrus flavor adds brightness. Serve like a stew or over rice.